Instant Pot Ham Recipe: Hands-Off Glazed Perfection

This Instant Pot method delivers perfectly glazed ham with minimal effort and maximum flavor. I’ve refined the technique to ensure consistent results every time, using the pressure cooker’s efficiency to lock in moisture while building rich, caramelized layers.

The hands-off approach lets the ham cook evenly in its own juices, infusing every bite with sweet and savory notes. A quick sear at the end creates that signature sticky glaze, transforming a simple dish into something special.

You’ll achieve tender, juicy ham with a glossy finish that looks and tastes like it took hours. The process is streamlined without sacrificing quality, making it ideal for holidays or weeknight dinners.

Serve with classic sides like scalloped potatoes or green beans for a complete meal. This method never fails to impress.

Ingredients for Instant Pot Ham

These quality ingredients create that signature sticky, caramelized glaze everyone loves on ham.

The ham is the star here. Spiral-cut bone-in cooks most evenly and looks impressive. HoneyBaked Ham or Smithfield brands are reliable choices at most supermarkets. Look for hams labeled fully cooked—saves time and ensures safety. A good rule of thumb: about 1 pound per person for leftovers (and you’ll want leftovers).

No brown sugar? Maple syrup or light corn syrup work in a pinch. Skip the Dijon? Yellow mustard at half the amount still gives tang. For a spicier glaze, add a pinch of cayenne. The apple cider vinegar is key though—don’t substitute white vinegar, the flavor profile changes completely. Bragg makes a great one.

Store uncooked ham in the fridge for up to 1 week or freeze for 2 months. Leftovers keep 4-5 days refrigerated or freeze beautifully for 3 months. Reheat slices gently in the microwave with a damp paper towel to keep them moist.

Step-by-Step Instructions for Instant Pot Ham

This hands-off method delivers tender, flavorful results with minimal effort on your part.

Step 1: Prepare the Ham and Pressure Cooker

Place the trivet in the bottom of your Instant Pot and pour in the 1 cup Chicken Broth. Add the 1 whole Yellow Onion, quartered, directly to the broth. This creates a fragrant base that infuses the ham with subtle onion flavor during cooking.

Position the 6 lb Fully Cooked Bone-In Ham flat-side down on the trivet. If using a spiral-cut ham, place it cut-side down to maintain its shape. Secure the lid, set the valve to sealing, and select the high pressure setting for 0 minutes. Yes, zero—the pressure cooking time will come from the natural release.

Step 2: Cook and Natural Release

Allow the Instant Pot to come to full pressure. Once it reaches pressure, the timer will start counting down from 0 minutes. Let the ham cook at pressure for this duration, then allow for a full 15-minute natural release—this is crucial for maintaining moisture in the meat.

After the natural release, carefully quick-release any remaining pressure. Open the lid and use a meat thermometer to verify the ham has reached 140°F internally. Since it’s pre-cooked, we’re essentially warming it through while enhancing its flavor with the aromatic broth.

Step 3: Create the Glaze

While the ham cooks, make the glaze. In a saucepan over medium heat, melt the 4 tbsp Unsalted Butter. Add the 1 cup Brown Sugar, 0.5 cup Honey, 0.25 cup Dijon Mustard, 2 tbsp Apple Cider Vinegar, 0.5 tsp Ground Cloves, and 0.5 tsp Ground Cinnamon. Stir constantly for 5-7 minutes until thickened and bubbly.

For a thicker glaze, mix the 1 tbsp Cornstarch with 1 tablespoon of water and stir into the simmering mixture. Cook for an additional 1-2 minutes until it reaches your desired consistency. The glaze should coat the back of a spoon and have a deep, glossy appearance.

Step 4: Glaze and Rest the Ham

Transfer the cooked ham to a serving platter. Brush generously with half the prepared glaze, ensuring it gets into all the crevices. For spiral-cut hams, separate the slices slightly to allow the glaze to penetrate between them.

Let the ham rest for 10-15 minutes before serving. This allows the juices to redistribute and the glaze to set slightly. Serve with the remaining glaze on the side and the 1 cup Fresh Pineapple for a sweet-tart contrast that complements the rich, spiced flavors perfectly.

Pro Cooking Tips for This Recipe

Pressure Cooker Setup

Always use the trivet to keep the ham elevated above the liquid. I place the 6 lb ham flat-side down for even cooking. The 1 cup chicken broth with quartered onion creates steam that infuses flavor while preventing the ham from drying out. 💡

Zero-Minute Cook Time

This technique relies on the pressure building time rather than actual cooking minutes. Once the pot reaches pressure, the 15-minute natural release completes the warming process. Trust the method—it works perfectly every time.

Glaze Consistency

Cook your glaze over medium heat and stir constantly. The brown sugar and honey mixture will thicken after 5-7 minutes. For extra shine, add the cornstarch slurry and cook for 1-2 minutes more.

Resting is Key

After glazing, let the ham rest for 10-15 minutes. This step ensures the juices redistribute and the glaze sets properly. Skipping this risks a dry result, and nobody wants that.

Temperature Verification

Use a meat thermometer to confirm the internal temperature reaches 140°F. Since the ham is pre-cooked, we’re just warming it through. The Instant Pot makes this foolproof.

Serving Suggestion

Serve with the reserved glaze and fresh pineapple on the side. The sweet-tart contrast elevates the entire dish, and your guests will ask for seconds. 🔥

Frequently Asked Questions